Vanilla Coffee Porter (Stout Malt)
Baltic Porter

 

Type: All Grain

 Date: 10/2/2016

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 79.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt, Stout Malt (3.0 SRM) Grain 65.57 %
3.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 19.67 %
1.00 lb Caramel/Crystal Malt -135L (135.0 SRM) Grain 6.56 %
0.50 lb Chocolate Malt (400.0 SRM) Grain 3.28 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.28 %
0.25 lb Roasted Barley (500.0 SRM) Grain 1.64 %
2.00 oz Challenger [6.70 %] (60 min) Hops 33.5 IBU
0.50 tsp Baking Soda (Mash 60.0 min) Misc
0.50 tsp Chalk (Mash 60.0 min) Misc
3.00 items Vanilla Bean (Madagasgar) (Secondary 14.0 days) Misc
4.00 oz Coffee (Bottling 0.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.074 SG

 Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.68 % Actual Alcohol by Vol: 9.02 %
Bitterness: 33.5 IBU Calories: 329 cal/pint
Est Color: 31.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 15.25 lb
Sparge Water: 3.13 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.00 qt of water at 159.8 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
10/2/2016 - Volume into the fermenter was a little high. Pitched yeast around 75 degrees and put into fermentation freezer set at 60.
10/26/2016 - Transferred onto 3 older vanilla beans that were split, scraped, and chopped. Will add cold steeped coffee at kegging.

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